A spicy, Moroccan inspired chicken and apricot salad enclosed in a whole wheat wrap is the perfect lunch on a crisp Autumn day. The spices are comforting, the wraps are quick to put together, and they are incredibly (deceptively) healthy. The apricot pairs so well with the yoghurt-spice coating, adding a little bit of something sweet, lifting the simple wrap to a new level.
: 10 minutes (plus soaking time)
: 0 minutes
: 6 servings
3/4 cup Greek yoghurt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground chipotle powder (adjust this according to how spicy you like your food)
3 cups shredded roast chicken
A handful of dried apricots, reconstituted*, roughly chopped
1/2 cup sliced almonds
1/2 cup diced celery
1/3 cup diced green onions
6 whole wheat wraps
sea salt and freshly cracked black pepper
Note: To reconstitute the apricots, leave to soak in a bowl with just enough hot water to cover the fruit for at least 2 hours (or until the fruit has softened considerably).
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